Post-fermented Tea: from Puer to Tibetan Teas

Amongst the six tea categories in China, post-fermented tea, also known as “hei cha” or “dark tea” is the only one that involves microbial fermentation in the manufacturing process and is often aged for many years, like fine wine, developing complex flavours and aromas over time.

Dark tea has a long and rich history, spanning thousands of years. Historically it was only popular for ethnic groups at the borders. Today, post-fermented teas have gained popularity not only for their unique flavours but also for their perceived potential health properties. The best known varieties like Puer Teas are made with the large-leaf varietal from Yunnan. Other examples are: Fu Tea, known as “Mongolian diet tea”, Tibetan teas which are served with yak butter, and Liu Dao.

This is a complex category involving irregular manufacturing practices, dramatic differences in raw materials, vast regional variations, complexities of ageing and sourcing etc. However, this is a most special tea category and one that is loved by many. The quest for fine and well-made post-fermented teas is an both an adventure and a rewarding educational experience.

We will discuss the origin of dark tea, the different producing regions, the cultivars (wild tea trees or cultivated tea bushes), the different shapes the teas are pressed into, the main mountains and most renowned factories. We will create tasting notes for each tea, building on your tasting and descriptive skills as you discover the world of dark tea.

This course is a chance to take a deep dive into a fascinating tea category and learn from a Chinese tea expert. This material is not covered in Juyan’s Chinese Tea Masterclass.

The carefully selected teas include: Puer Tea, Hunan Fu Zhuan, Liu Bao Cha, Sichuan Bian Cha and Hubei Qing Zhuan Cha. The teas are included in your course price and will be mailed to you before the course begins. These teas are extremely difficult to source and many can only be accessed through this course.

BOOKING INFORMATION

International Bookings: International postage is £30. Unfortunately, we can only deliver within the UK, N America and Europe. If you wish to join the course from any other region, please contact us to discuss further options.

* please read carefully the list of equipment you will need in order to take this course (see below)

Price: £375 + VAT (total £450) + £30 international postage where applicable

To reserve your place on this course, you may complete the registration and pay an initial £75 deposit. You will then be asked to pay the remaining sum 4 weeks before the class (on or before 22nd January 2024). Payment of the remaining balance in instalments is also possible, please contact us to arrange this. The deposit is non-refundable.

£30 postage for non-UK addresses. Restrictions apply, please make sure you read the information on this page carefully before making your booking, especially if you live in Spain or Portugal. If you wish to join the course from a region outside the UK, N America and Europe, please contact us to discuss further options

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COURSE BREAKDOWN

This class is divided into 4 webinars (2.5h each)

Webinar 1 & 2: Puer Tea

• The history of Dark Tea

• How Dark tea was invented

• The three main producing regions of Puer teas - the six Great Tea Mountains and the six famous mountains now

• The manufacture of Puer Tea

• The difference between Raw Puer and Cooked Puer

• Microbial change from Raw Puer to Cooked Puer

• What is “Wo Dui”

• How to store Puer Tea

• How to choose and judge a Puer Tea.

• Tasting 3 Cooked Puer with different regions and age (3 years old, 8 years old and 22 years old)

• Tasting 3 Raw Puer to compare the age and terroir.

Webinar 3 & 4: other Dark Teas which you might never have heard of before

• Including Hunan Fu Zhuan, Liu Bao Cha, Sichuan Bian Cha, Hubei Qing Zhuan Cha

• How are they made

• How the tea is compressed to various shapes

• How the tea is packed

• How to brew dark tea - traditional Gong Fu Tea style

• Tasting notes of teas from different regions, different age, different cultivars

• Introducing different brewing methods by different people

• How to age and storage, what is the ideal storage environment

• Judging the quality and ageing

• Dark tea and health

• Tasting 2 Tibetan Teas and 3 Anhua Dark Teas.

WHAT YOU WILL NEED

In order to take this course, you will need to have some tea brewing equipment:

1. A Gaiwan (ideal) or a 150ml - 200ml glass or porcelain teapot

2. A Tasting cup

3. A small jug (cha hai, or fairness jug) for emptying tea liquor from Gaiwan or teapot

4. A big bowl for holding discarded water

5. a thermometer or temperature controlled kettle

6. Kettle and filtered water

Teas will be sent to you but please ensure you have the above items. If you need our help in sourcing a Gaiwan or any other equipment, you can let us know through our booking form or by email to info@ukteaacademy.com.

For students outside the UK, please email us to check postal times. All teas are sent securely by courier.

ABOUT THE TUTOR

Juyan Webster is the owner and founder of the The Chinese Tea Company in London. Growing up in Zhejiang Province, which is one of the most important provinces of China in tea production, Juyan was surrounded by tea and tea culture. Her family grew tea on their land where, as a child, she worked alongside her mother, picking and processing tea. It was this upbringing that shaped a passion for tea and her vast knowledge of tea production.

Post-fermented Tea: from Puer to Tibetan Teas - Masterclass (4 webinars)